The possibilities are endless.
I eat it plain like yogurt.
I like to pan fry some meat or fish then remove it from the pan and add a couple of spoonfuls of creme fraiche to the juices left in the pan and heat it through to make a simple sauce
Last edited by Mollymoe; 06-24-2010 at 02:19 AM. Reason: typo
use it in salad dressings
holy moly i just skimmed the recipes in that i have gotta find me some of this stuff!
I second it's sauce-making possibilities.
Give me liberty. Exploration of other options will be vigorously discouraged.
Wondering something sciencey? Ask me in my Ask a Biochemist Thread
Creme fraiche is a miracle food. It not only serves as a delicious base for sauces and dressings, it is a fantastic topping all by itself, over both fruit desserts AND meat dishes. Take that, guacamole!
um yeah ex-nay on the creme fraiche....only one market sells it first of all....and it is 9$ for 6 oz.... ill have to stick with heavy cream my grocery bill weekly is already hidious trying to maintain 4000+cals a day just to gain weight!
MalPaz, I guess a lot of people are leery of culturing their own dairy, but I enjoy it. If you culture a pint of heavy cream with three or four tablespoons of cultured buttermilk, you have creme fraiche in about 12-15 hours. This not only gives it an outstanding texture, and extends the shelf life; but it also improves the taste and adds probiotics.